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Excellent. Try
using a star shaped
biscuit/cookie
cutter and serve split
with strawberries
and/or raspberries
and blue berries and whipped cream for a lovely July 4th
shortcake! Leftover
reheated biscuits
are excellent with
jam too!

shelleydessertchef from Kensington, CA /

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Amazing flavor & texture - love these! I used the food processor to combine the dry ingredients & work in the butter, then mixed in the wet stuff in a bowl. Worked great, and wasn't too sticky to knead lightly. Chilled it for a few minutes before kneading/cutting.
Lots of ingredients (4 cups flour seemed a lot to me too), but worth the effort! Froze most of them unbaked for later.

Katieliz from Atlanta, GA /

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The dough was a little sticky, but these biscuits were worth the trouble. They had a nice flavor and were a little lighter in texture than most biscuits. I used 2 teaspoons of cinnamon (rather than the 1/2 teaspoon called for in the recipe).

A Cook from Fremont, CA /

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I had the worst time with this recipe - the dough was so extremely sticky that it was a mess trying to do anything with it. In the end, I ended up just dropping 1/4 c. fulls of the dough onto the cookie sheets. I also sprinkled them with cinammon sugar, rather than just sugar. They taste great, but are a little unsightly!

Carla from Coral Gables, FL /

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I have made this several times in the past few months, for my biscuit-crazy roommates and non-Southern guests who aren't used to good biscuits. (It's almost embarassing above the Mason-Dixon line with this delicacy. What good is a French culinary background, really, if you can't make a good biscuit?) Using a cup and a half of buttermilk or soymilk instead of yoghurt yields excellent results, as does adding the sugar as the very last ingredient, in a second knead. (Here you have to be careful not to knead too much before you add it, though.) This way the sugar doesn't incorporate as much into the dough and when it bakes on the pan, the bottoms caramelize. It's a beautiful thing.